Start cooking the pasta.

Add sun-dried tomatoes to a small bowl and cover with boiling water. Set aside to rehydrate.

Warm olive oil in a large skillet and add the diced onion. Saute until translucent, stirring frequently.

Add the minced garlic and saute for 30 seconds, stirring constantly.

Add the sliced mushrooms to the pan and saute till they are starting to brown.

Add the spinach to the pan by large handfuls, stirring and letting each get partially wilted before adding another large handful. Continue until all the spinach has been added, then cook for another 2 or 3 minutes to allow the moisture to evaporate.

Drain the rehydrated tomatoes and add them, along with the cooked and drained pasta and the rinsed and drained beans to the pan, then stir and mix until heated through. Add the sherry, and salt and pepper to taste.

Serve with shredded cheese, if desired.